Papa a la Huancaína
Steps
- Boil 480g of starchy potatoes in salted water until soft, then let cool.
- Remove the seeds and veins from 3 fresh ají amarillo peppers. Fry them lightly with 3 garlic cloves in 1 teaspoon of olive oil.
- Blend them with 140g of queso fresco and a pinch of salt until smooth, adding 1 teaspoon of milk if the sauce is too stiff.
- Slice the potatoes onto 4 large iceberg lettuce leaves. Cover with the sauce and top with 1 sliced hard-boiled egg and 4 black olives.
